paleo meatloaf recipe (with great texture)

I found a mini-meatloaf recipe on Pinterest that looked awesome – but I didn’t want to do the cupcake liners (maybe next time).

I adapted it to the veggies & spices we had on hand and put it in a loaf pan.  I’m very happy with the texture/results!


Preheat your oven to 375.


  • 2 pounds grass-fed meat (I used beef)
  • 1/3 of a frozen spinach block, mostly thawed
  • 1-2 teaspoons oil
  • 1/2 medium onion
  • 1/2 green pepper
  • 1/3 a carton of mushrooms, stems removed
  • 2 carrots
  • 1-2 pieces celery
  • 4 eggs
  • 1/3 cup coconut or almond flour
  • 1 T dried thyme
  • 1 T dried Italian seasoning

What I did:

Dice up veggies. I cheated and used the pulse setting on our Ninja bowl blender. Little Dude loves pushing the buttons & being momma’s helper in the kitchen. 🙂

Sauté onions, mushrooms & green pepper on stove-top until translucent.  Use your favorite cooking oil.

Combine with other veggies in a large bowl.

Stir in flour. Set aside.

Whip up eggs in blender or food processor, then pour on top of the veggie/flour mixture in the big bowl. STIR.

Add in thyme & Italian seasoning, then the ground beef.  Mix with your hands, so it doesn’t get overly pasty. (Important to not overmix – I think this is why some meatloaf has horrible texture… yes, I speak from personal trial & error!) 

Cover with foil for 1/2 the baking time.  {This helps traps the heat & moisture in for part of the baking process, then after you remove the foil, it should establish a nice browned top (not burnt!). 

Bake at 375 for 60-75 minutes or until the middle of the meatloaf reaches 160 F with a kitchen thermometer.

Top with: marinara sauce, ketchup, etc. Whatever your favorite topping is.  🙂

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